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Seed and Nut Crunch with Nori

Course Dessert, Snack

Equipment

  • 1 Baking Sheet
  • Parchment Sheets

Ingredients
  

  • 1/4 cup sesame or avocado oil
  • 1/2 cup maple syrup or brown rice syrup
  • 1 tsp unpasteurized shoyu or gluten-free tamari
  • 3/4 cup finely chopped almonds
  • 1/2 cup pumpkin seeds
  • 3/4 cup black or brown sesame seeds
  • 4 sheets nori torn or cut into small 1/2″ pieces

Instructions
 

  • Oven to 325°.
  • In a medium size saucepan on low medium heat, bring the oil and maple syrup to a moderate boil. Let it boil for about 2 minutes and until it becomes frothy. However, if it boils for too long (like 5 minutes) it may start turning into candy and will be hard to mix the other ingredients in.
  • Remove from heat and immediately stir in the rest of the ingredients. Try to separate the nori as you pour it into the pan as it will tend to clump. Stir well.
  • Pour seed mixture onto a parchment lined baking sheet. Place more parchment on top and roll thin with a rolling pin. Remove top parchment. Place in oven and bake for 10-20 minutes. My oven takes 20 minutes. Check it frequently during the last 5 minutes to prevent burning. Keep baking until it turns a medium brown on the edges otherwise it won’t be crispy enough when it cools. Remove from oven and let cool.
  • When cool, break into pieces. Enjoy!
Keyword dessert, macrobiotic, seaweed